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Traditional Gujarati Thali
Traditional Gujarati Thali

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We hope you got insight from reading it, now let’s go back to traditional gujarati thali recipe. To cook traditional gujarati thali you need 120 ingredients and 200 steps. Here is how you cook that.

The ingredients needed to cook Traditional Gujarati Thali:
  1. You need A) For Daal
  2. Provide yellow pigeon peas (plain)
  3. Get water
  4. Take finely chopped tomato
  5. Take ginger chilli paste
  6. Prepare mustard seeds and cumin seeds
  7. You need Asafoetida
  8. Get dry red chilli
  9. Prepare Curry Leaves
  10. Prepare turmeric powder
  11. Get red chilli powder
  12. Use coriander powder
  13. Use lemon juice
  14. Prepare sugar (optional)
  15. Provide Salt
  16. Use Oil as require
  17. Prepare B) For Curry
  18. Take buttermilk
  19. Provide gram flour
  20. Use green chili paste
  21. Provide ginger paste
  22. Take coriander powder
  23. Get cumin seeds
  24. Use dry red chilli
  25. You need Curry Leaves
  26. Take jaggery
  27. Get Asafoetida
  28. Take boiled drum sticks
  29. Take bay leaf
  30. You need Salt
  31. Get Oil as require
  32. Use C) For Rice
  33. You need and 1/2 cup basmati rice
  34. Get Salt
  35. Provide Lemon Juice
  36. You need Water
  37. Take D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
  38. Provide Medium sized chopped Potatoes
  39. Use boild green peas
  40. Prepare ginger galiic paste
  41. You need green chili paste
  42. Prepare Musterd and cumin seeds
  43. Use Asafoetida
  44. Get red chilli powder
  45. You need turmeric powder
  46. Prepare garam masala powder
  47. Provide coriander powder
  48. You need kasuri methi
  49. Prepare Salt
  50. Provide Water as require
  51. Use Oil as require
  52. Take E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
  53. Prepare brown Chickpeas (Soked Overnight)
  54. Get curd
  55. You need Asafoetida
  56. Prepare ginger garlic paste
  57. Use green chili paste
  58. Take red chilli powder
  59. Provide turmeric powder
  60. Prepare coriander powder
  61. Prepare garam masala powder
  62. Get kasuri methi
  63. Get Salt
  64. Prepare Oil as require
  65. Prepare Water as require
  66. Take F) Ringna no odo (Brinjal's bharta/ Began Bharta)
  67. Get big sized brinjal
  68. You need chopped tomato
  69. You need chopped onion
  70. Take mustard seeds
  71. Get Asafoetida
  72. Use ginger garlic paste
  73. Use green chilli paste
  74. Get coriander powder
  75. Get red chilli powder
  76. Use turmeric powder
  77. Provide Lemon Juice
  78. You need Salt
  79. Get Oil as require
  80. Provide G) For khaman
  81. Prepare G1) for better
  82. Take Gram Flour
  83. Prepare Lemon juice
  84. Provide eno
  85. You need water
  86. Prepare yougurt
  87. Get ginger chilli paste
  88. Provide Oil for greasing
  89. Take Salt
  90. Take G2) for tempering
  91. Use Oil as require
  92. Get mustered seeds
  93. Use sasme seeds
  94. Take Curry Leaves
  95. Get green chillies (rings)
  96. Prepare sugar
  97. Use Asafoetida
  98. Prepare warer
  99. Use H) Gulab Jamun
  100. Provide H1) For jamun
  101. Take Milk powder
  102. Use all purpose flour
  103. You need salt
  104. Take baking powder
  105. Provide ghee
  106. Take curd
  107. Take Water as require
  108. Take Oil for fry
  109. Take H2) For sugar syrap
  110. Get water
  111. Take Sugar
  112. Get saffron
  113. Use Cardamom Powder
  114. Prepare I) For Bajra rotla
  115. Get Ghee for grease
  116. Get Water as require
  117. Use bajra flour (milet)
  118. Get J) for jaggery ghee
  119. Take jaggery
  120. You need ghee
Instructions to make Traditional Gujarati Thali:
  1. A) For Daal
  2. Take a bowl.
  3. Wash Yellow pigeon peas 2-3 times with water.
  4. Now sock the peas for half hour.
  5. After that take a pressure cooker.
  6. Add socked peas into it and add 2 cups of water.
  7. Close the pressure cooker and place it on stove.
  8. Cook it until 3 whistles.
  9. After that turn off the gas.
  10. Let the pressure cooker cool down.
  11. Take the cooked peas in to one bowl.
  12. And mesh it properly or blend it.
  13. Now take a pan.
  14. Add oil.
  15. Add mustard seeds and cumin seeds.
  16. Let pop up the seeds.
  17. After that add pinch of asafoetida.
  18. Add ginger chilli paste.
  19. Also add tomato and mix it well.
  20. Cook it for two minutes.
  21. Now add salt, red chilli powder, turmeric powder and coriander powder.
  22. Mix it well.
  23. Add cooked peas and combine it well.
  24. Add water if require.
  25. Cook it for 5 minutes.
  26. Now add lemon juice and sugar.
  27. Mix it well.
  28. Cook it for 2 minutes again.
  29. Now take a tadka pan.
  30. Add oil.
  31. Add red chilli and Curry leaves.
  32. Cook until red chilli changes the color.
  33. Pour the oil on daal.
  34. Daal is ready.
  35. Keep it aside.
  36. B) For Curry
  37. Take a bowl.
  38. Add buttermilk.
  39. Also add gram flour.
  40. Mix it well.
  41. Make sure there will be no lumbs.
  42. Now heat some oil in pan.
  43. Add cumin seeds.
  44. Let them pop.
  45. Now add pinch of asafoetida.
  46. Also add Curry leaves, bay leaf and red chilli.
  47. Let red chilli changes the color.
  48. After that add green chili and ginger paste.
  49. Saute it well.
  50. Now add buttermilk and Gram flour mixture.
  51. Cook it for two minutes.
  52. Add coriander powder, salt and mix it well.
  53. Add drum sticks.
  54. Also add jaggery and combine it well.
  55. Cook it for 5 minutes.
  56. Turn off The flame.
  57. Keep it aside.
  58. C) For rice
  59. Take a bowl.
  60. Add rice into it.
  61. Wash it 2-3 times with water.
  62. After that sock it for 20 minutes.
  63. Meanwhile take a pan and add two cups water.
  64. Let the boil water until rice socked down.
  65. After that add socked rice into it.
  66. Add salt and lemon juice.
  67. Cook it for 10-15 minutes.
  68. After that take it in one bowl.
  69. Keep it aside.
  70. D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
  71. Take a pan.
  72. Heat some oil.
  73. Add Cumin and mustard seeds.
  74. Let them pop.
  75. After that add pinch of asafoetida.
  76. Add Ginger garlic paste and green chilli paste.
  77. Saute well.
  78. Now add Potatoes.
  79. Saute it for 5 minutes.
  80. After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.
  81. Mix it well.
  82. Also add boiled green peas.
  83. Add little water and mix it well.
  84. Cover the pan.
  85. Cook it for 10 minutes.
  86. Add kasuri methi and cook it for 1-2 minutes.
  87. After that turn off the flame.
  88. Take the Sabji in one bowl and keep it aside.
  89. E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
  90. Take a pressure cooker.
  91. Add two cups water and socked brown chickpeas.
  92. Cook until 3-4 whistles.
  93. Now take a pan.
  94. Heat some oil.
  95. Add pinch of asafoetida.
  96. Also add Ginger garlic paste and green chilli paste.
  97. Saute well.
  98. Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.
  99. Saute well.
  100. Now add curd.
  101. Mix it well.
  102. Add little water.
  103. Cook it for 5 minutes.
  104. After that add Cooked chickpeas.
  105. Also add kasuri methi.
  106. Mix it well.
  107. Cover the pan.
  108. Cook it for 8-10 minutes.
  109. Take it in one bowl and keep it aside.
  110. F) Ringna no odo (Brinjal's bharta/ Began Bharta)
  111. Take brinjal and using knife make some random cuts.
  112. Greece oil.
  113. And on barbeque stand cook it until skin black.
  114. Let it cool down.
  115. After that peel off the skin.
  116. Now mashed it well using knife.
  117. Heat some oil in pan.
  118. Add mustard seeds and let them pop up.
  119. Add pinch of asafoetida.
  120. Add ginger garlic and green chilli paste.
  121. Saute well.
  122. Add onions and cook until it becomes pink.
  123. Now add tomatoes.
  124. Saute well.
  125. Cook it for two minutes.
  126. Add red chilli powder, turmeric powder, coriander powder and salt.
  127. Saute well.
  128. Add the mashed brinjal.
  129. Mix it well.
  130. Add lemon juice and cook it for 5-8 minutes.
  131. Turn off the flame.
  132. Take it in one bowl.
  133. And keep it aside.
  134. G) for Khaman
  135. Take a bowl.
  136. Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart.
  137. Make a smooth batter.
  138. Make sure there will be no lumps.
  139. Now take a dhokla maker and pour the water and half lemon slice into it.
  140. Pre heat it for 5-8 minutes.
  141. And pour the batter.
  142. Place it in steamer for 10-15 minutes.
  143. After that check it with the help of knife.
  144. If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes.
  145. After taking out the plate let it cool down.
  146. Now take a tempering pan.
  147. Add oil and musterd seeds.
  148. Let musterd seeds crackle.
  149. After that add pinch of asafoetida.
  150. Add Curry leaves, sesame seeds, Green chilies.
  151. Saute it well.
  152. Now add sugar and water.
  153. Let sugar dissolve into mixture.
  154. Boil it for 3-4 minutes.
  155. After that turn off The flame.
  156. Now pour the mixture on Khaman plate.
  157. Cut the Khaman into squre pieces.
  158. H) Ghee Jaggery
  159. Take a small bowl.
  160. Add melted ghee.
  161. Also add jaggery.
  162. Let them cool down and keep it aside.
  163. I) for gulab jamun
  164. Take a pan.
  165. Add water and sugar.
  166. Cook until stir consistency.
  167. Add saffron and cardamom powder.
  168. Mix it well.
  169. There should be no thread formation in sugar syrap.
  170. Turn off the flame and keep aside.
  171. Now take a bowl.
  172. Add milk powder, all purpose flour, salt, baking powder, curd and water as require.
  173. Kneed a dough.
  174. Make small balls from it.
  175. Now heat oil in a frying pan.
  176. After hearing oil fry the jamun.
  177. Fry it until golden brown.
  178. Take it in one palte.
  179. Let balls cool down.
  180. After that add balls into sugar syrap.
  181. Gulab Jamun is ready.
  182. J) For Rotla
  183. Take a bowl.
  184. Add water and dissolve salt into it.
  185. Add Millet Flour.
  186. Kneed a dough.
  187. Kneed it for 5 minutes.
  188. Now on chopping bored take the dough.
  189. Using hand make the Rotla.
  190. Flatten the dough.
  191. Sock the hand in water if require.
  192. Now heat the earthen tawa.
  193. Place the Rotla on it.
  194. Cook it completely both sides.
  195. Pour the ghee on it and Grease it well.
  196. Keep aside.
  197. Now take a place and place all the items in to it.
  198. Serve hot.
  199. Traditional gujrati thali is ready to be serve.
  200. Enjoy.

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